veggiegirly Profile - (10882552)

cook's profile


Home Town:
Living In: Phoenix, Arizona, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I am vegetarian newlywed with a carnivore husband and 13 yr old stepson with a huge appetite. Although I occasionally cook meat, I mostly cook hearty vegetarian meals that my family will love. I love cooking especially on weekends when I actually have the time, LOL. It can be very therapeutic.
My favorite things to cook
Mexican food, pasta, breakfast food
My favorite family cooking traditions
My mother's side of my family is Mexican so I cook family recipes such as beans, enchiladas, and salsa. I was raised eating veggie meat products such as Morningstar Farms.
My cooking triumphs
Pound cake, fat free refried beans, roasted vegetable enchiladas
My cooking tragedies
Homemade pizza!! What a mess and nightmare that was!
Recipe Reviews 23 reviews
Sauceless Garden Lasagna
This was really good but not very filling. The vegetable mixture was so good that it would make a great salad on its own. It seems super tall before you bake it but it cooks down. I am going to double the recipe next time.

2 users found this review helpful
Reviewed On: Mar. 25, 2012
Grilled Tofu Skewers with Sriracha Sauce
Oh good Lord- yummy yummy yummy! I had plain Sriracha instead of garlic sriracha so I added a whole bunch of minced garlic. Used onion powder instead of fresh onion. After I tossed the tofu and veggies with the marinade I couldn't stop eating the raw tofu! The marinade is to die for! My carnivore husband went crazy over it too! Healthy and delicious.

6 users found this review helpful
Reviewed On: Mar. 25, 2012
BBQ Pork for Sandwiches
Whooaaaa... So if you can't tell by my screen name, I'm a vegetarian. I was planning a huge co ed baby shower luau and was trying to figure out a way to feed 30 carnivorous friends without breaking the bank. I used a 12 lb pork shoulder butt, 1 bottle of beer, and one can of beef broth and cooked it on low for 10 hours. Instead of bottled barbeque sauce I made my own Hawaiian bbq sauce with pineapple juice, teriyaki sauce, ketchup, fresh garlic, minced shallots, and fresh ginger. My hubby shredded it for me, I stirred in the sauce and refridgerated it until 30 min before the guests arrived. Heated it for 30 min in the oven, and served with mini Hawaiian rolls. It was a BIG hit! And so easy... If a vegetarian can pull this off, so can you!

7 users found this review helpful
Reviewed On: Jul. 5, 2011
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